Nanay's Filipino Restaurant is my friends' go-to Filipino spot in Arizona. I love the Filipino food I've tried it the past, so I was excited to try this homestyle restaurant.



The restaurant is fairly spacious, and the food is served in a cafeteria style. In order to place my order, I did a mix of listing items from the menu on the wall and pointing at options behind the case.



They had lechon (suckling pig), pancit (stir-fried noodles), pork BBQ, adobo (stew), lumpia (eggrolls-ish) and more.



I almost wish I would have taken a sample of everything they had to offer so I could explore some other dishes I've never had before.



But, everything I did select was delicious. Deeply flavorful and everything seems to have veggies incorporated. So, that gave a little bit of a crunchy texture. I enjoyed the marinated and vinegary flavors most.



Lumpia, though, may be my favorite eggroll-esque vehicle. I like them a bit crispier than these year, but still so good.



What is your favorite Filipino dish?



Grade: A

While traveling out west for the holidays, my friends and I found ourselves in Quartzsite, Arizona, on Christmas. After frantically searching for what food options might be available on the holiday, we found Times 3 Family Restaurant.



On this particular day, they were essentially only serving the plated meal. While they said we could order off the menu, it would take a very long time. That's OK, though, because the special sounded great.



The meal began with a soup or salad; the soup of the day was broccoli and cheese. I think it was straight from a Campbell's cream of can - thick, gloopy, and sodium for days.



The main meal consisted of turkey or ham or both. Plus mashed potatoes, sweet potatoes, stuffing, green beans, a roll, cranberries and pumpkin pie for dessert.



It's a homestyle, hearty plate that was definitely filling. I wish there had been some texture to anything - crispy skin on the meat or crusty bread. As it was, everything was just soft and mostly brown and covered in gravy.



It was a decent meal overall that just ate a bit monotonous and one-note. Some chives or nuts or bacon couldv've added a bit more oomph.



Grade: C

Viper Wood Fired Oven Pizza is a food truck (or bus?) that often serves the western half of the Metro Valley. So, I was excited to catch them in Hurricane. The menu consists of a few standard pies: pepperoni, cheese, meat-lovers, etc. I opted for the margherita because I think it's simple enough to let the ingredients shine, but is not too basic to be boring. The crust was lightly crisp and the cheese may have caused a bit of sogging. But crispy + cheesy is a hard combo to beat.



Grade: B

If there's one cuisine sorely lacking in Appalachia, it may be Hawaiian. Prior to my visit to Aloha Kitchen in Arizona, the extent of my Hawaiian food experience consisted of "Hawaiian chicken" in a pineapple sauce at the local mall food court.



This fast-casual restaurant has been featured on Diners, Drive-Ins and Dives. And, it was fairly busy when I visited. The decor is minimal and well-worn. The menu has a bajillion options that all looked amazing: coconut shrimp, saimin, kalbi and more.



I went with Mixed Plate #4: Bulkogi Beef and Teriyaki Chicken with two scoops of rice and macaroni-potato salad. Plus spam musubi. Plus manapua.



The mixed plate teriyaki chicken was charbroiled then drizzled in a teriyaki sauce, which was a delicious bittersweet flavor. The bulgpgi could've done with a drizzle of the teriyaki as well. But so tasty, and I love the cool, creamy macaroni-potato salad on the side to add some balance. The spam musubi is just spam, rice and nori - and it's glorious. It's the freshness of a sushi roll with the salinity of SPAM. The manapua had the perfect barbecue pork filling inside that fluffy bun. so, so good.



Grade: A

"Inspired by timeless elegance, Olive & Ivy is a Mediterranean restaurant that offers you a quiet escape from the ordinary. Rich in flavor, our menu will transport you to the warm, relaxing French Riviera with seafood dishes like sea scallops and shareable plates like Lamb Meatballs in a warm pita. Sip a warm cup of coffee as you savor a freshly baked pastry at our beautiful Marketplace. Enjoy an occasion worth sharing like a sunlit lunch on the patio with friends, a quiet dinner for two, or a lively happy hour full of laughter. Our extensive variety of signature cocktails, craft beers, bold reds, refreshing whites, and celebratory bubblies are sure to provide you with the perfect glass to toast the day, toast the night, and toast this grand life."



It certainly paints a picture, right? It's a lovely café with light offerings that feel fresh and creative. When I'm in the desert, I crave food like this.



I ordered a beet salad with arugula, goat cheese, pistachio, red wine, vinaigrette and shrimp. I ordinarily would have went for the bruschetta flight, but I coincidentally just had one of those. The salad was fresh but still had bold flavors.



We also did some hummus with pita, cucumber, tomato, red onion and feta. This one was just OK for me, but that's because I prefer my hummus with an unacceptable amount of garlic.



Grade: B

Cherry Blossom Noodle Cafe in Phoenix festures noodle dishes from all over the world. From ramen and udon to pad thai and bolognese. Talk about making my dreams come true!



I truthfully would have loved to try half the menu, but I settled on an udon noodle with shrimp. I love thick, chewy udon noodles and shrimp is maybe my most favorite protein.



So, this was a match made in heaven. I will say I wanted a richer sauce - not like deep notes of soy but more so lighter to match the shrimp in my mind. Otherwise, great chewy noodles and plump shrimp.



A sweet little fruity cocktail on the side didn't hurt.



Grade: A

SoJo's Donuts is my friend Kaitlynn's favorite donut shop ever. Part of it, I think, is due to the tasty donuts. But another part of it, I think, is because it has become like her "third" place in the city when she moved out west. It's not work, it's not home, it's that other comfy space that you enjoy. Either way, I was excited to visit this spot she enjoys dearly.



SoJo's Donuts makes handmade vegan donuts and breakfast sandwiches from local, responsibly sourced and organic ingredients.



Their standard options include: Vanilla, Vanilla Sprinkle, Maple, Maple Bacon, Chocolate sprinkle, Strawberry sprinkle, Chocolate bar, Maple bar, Salted Caramel Twist, Cinnamon Twist, Apple fritters, Lavender Lemon, Blueberry Lemon, Cookies and Cream, Strawberry Shortcake, Boston Cream, Raspberry Jam Filled, and other Seasonal flavors



Lavender lemon is her all-time favorite, which I did enjoy. I'm hit or miss with lavender flavor. Sometimes, it can be too floral for me.



But the cookie d'oh and pecan pie filling donuts were more up my alley. Very rich glaze with a delightful chewy dough.



Grade: A

The Green Chili Shootout returned to the Capitol Market this weekend after a haitus due to COVID. There were about 40 different chilis to enjoy. I had fun judging the team competition. People's Choice: Muffin's Meat Shack
1st Place (Team): Phill Williams of Johnnie's Fresh Meat Market
Best Booth: Mountaineer Food Bank
3rd Place (ICS): David Mallory
2nd Place (ICS): Jessica Ahlgrim
1st Place (ICS): Lynn Berkebile

Immaculate Conception Román Catholic Church in Montgomery is hosting a Lenten Fish Fry every Friday in March. $10 for baked or fried fish, bread, cole slaw, baked potato with soue cream, baked beans and a piece of chocolate cake. I ordered carryout, which they package for you. So I didn't really see when I got until I was home. The fried fish has a thinner breading than some of the other ones, but nice overall.

Here's my latest column for the Charleston Gazette-Mail.

March has me thinking green.

Capitol Market just held its Green Chili Shootout this past weekend. St. Patrick’s Day is tomorrow. And, green shoots are popping up from the ground in the form of daffodils and tulips as we speak.

Then, there are the edible greens this time of year - like creasy greens.

Creasy greens are a cold-hearty edible plant that is one of the first signs of spring. Growing wild throughout Appalachia, creasy greens - or Barbarea verna - are also known as upland cress and are kin to watercress.

While watercress is found at the edges of streams, creasy greens are found growing in fields throughout the eastern United States. They are part of the Brassica family, which includes kale, broccoli and cabbage.

You may find the latter on supermarket shelves, but if you’re in search of creasy greens, your best shot is at farmers markets in mountain towns or even your own backyard.

The entire plant - from stems and flowers - is edible. The peppery green has a slight tangy flavor and is similar to mustard greens. They are often cooked down with bacon and onions and sometimes used in hearty stews and soups.

Creasy greens have been a staple in Appalachian cooking for generations, providing both flavor and nutrition to traditional meals.

Because the greens are usually foraged from the wild, the connection to land is strengthened in Appalachian food. Creating meals and providing nourishment with fruits from the mountains is critical to Appalachian food culture.

The significance of creasy greens extends beyond their availability as a wild edible. They embody the resilience and resourcefulness of the Appalachian people, who have long relied on the land to sustain themselves. In a landscape characterized by rugged terrain and economic challenges, creasy greens offer a source of sustenance - both for the body and the soul.

Take a look at all the goodies in this month's J.Q. Dickinson Appalachian Mercantile box. J.Q. DICKINSON SALT-WORKS
Craft Cocktail Salt
Solar evaporated and hand harvested in the mountains of WV this cocktail salt will brighten the flavor of any cocktail.

KEEPWELL VINEGARS
White Soy Sauce
Made in Maryland by artisan vinegar makers. The soy beans are not toasted before fermenting. Use as a dipping sauce.

LITTLE SEED FARM
Goat Milk Soap
This soap is formulated for sensitve skin using only organic and natural ingredients. Made in east Tennessee.

CROOKED CONDIMENTS
Beer Mustard
This mustard is made in Western NC from local beer. It is great on sandwiches, sausage, or serve with charcuterie.

SOW THE MAGIC
Forget-Me-Not Seed Balls
It's time to plant flowers! These handy seed balls make it easy. People with disabilities work to make these in Asheville, NC.

BLIND TIGER
Lavender French 75 Mix
Made in Western PA this delicious drink is great on its own or add it to gin or vodka as a mixer. Refreshing!

"The Village Coffee Roastery is one of the oldest independent coffee houses in Arizona and has a proud history of utilizing science and technology. Opened in 1996 by Craig Sellmen, a chemist, the Village was the first in the United States to employ technologies to minimize human error. In 2006 Craig retired and sold the coffee shop to longtime customer Lisa Stroud who had an extensive background in Restaurant Development and management. Over the last 22 years the Roastery has experimented with the finest Arabica beans from across the world, bringing out the natural essence of the region from which it comes," reads the website.



Espresso
Our espresso is a handcrafted 5-bean blend allowing a multi dimensional flavor that is unsurpassed.

Yirgacheffe
Yirgacheffe is considered among the finest coffees from anywhere in Africa. A complex flavorful coffee, with hints of citrus and fruit in the top notes, Yirgacheffe’s rich flavor is balanced by its moderate body, while delighting the senses with its aroma and lingering aftertaste.

Sidamo
The flavor of Sidamo is alluring and complex. Gentle floral scents waft from the cup, imparting a tart and a complex fruitiness. The crisp acidity gives it a lively finish and leaves you wanting more.

Harrar
This coffee is noted for its resemblance to a dry red wine and full bodied presence. The flavor is amazingly layered with subtle hints of berry and mocha with an earthy backdrop.

Sumatra
Sumatra is noted for its lush, sultry earthiness. The coffee is full bodied, complex and delivers a smooth finish.

Mexico Chiapas Jacinto
Chiapas notes a mildly rustic sweetness with a brown sugar aroma. The coffee has a moderate brightness and is fairly short in the aftertaste.

Costa Rica
The flavor of Costa Rica is sweetly smooth, full bodied and pleasantly acidic. The coffee is noted for its nutty undertones, clean aftertaste and balance.

El Salvador Santa Leticia Borbon
This coffee notes a bold chocolate flavor with hints of berry in both taste and aroma. The flavor is delicate, bold, rich and clean.

Guatemala
This coffee notes a surprisingly rich coffee with a vibrant flavor. Guatemala is medium in body, with a sharp acidity and spice like after taste.

Village Blend
A 3 bean handcrafted blend. This blend is perfectly balanced and offers a smooth and layered flavor.

Colombian
The flavor of Colombian is chocolaty and slightly fruity. This coffee notes a sweet aroma with a floral hint. This varietal is heavy in body and well rounded.

Tanzanian Peaberry
The Tanzanian Peaberry notes deep richness, the flavor is bright and lively. This coffee is Light bodied with a winey acidity. The Tanzanian Peaberry is an intense flavor for the palette.

Papua New Guinea
Papua New Guinea is a lighter bodied coffee with delicate notes, depth, complexity, and brightness. The range of flavors and subtleties of this cup give it a sophisticated character.

Celebes
The deep-toned flavors and maple-syrupy body sets Celebes apart, and results in a stunning, clearer taste. Celebes notes low acidity, great body and a deep brooding flavor.

Panama Boquete
Panama is a brightly toned coffee with a vivid floral aroma and clean fruited note. This coffee is smooth, balanced and light in body with a maple after taste.



The coffee shop has plenty of pastries and sweets in addition to the drinks. Plus oatmeal, bagels, burritos and more.



This spinach and feta lattice pastry was not only beautiful, but it was also flaky with a smooth and creamy interior.



To balance out all of that savory, I snagged a slice of banana bread. Banana bread is one of my favs - when it's moist. And, this one was definitely sweet and moist.



The frozen caramel latte rocked my world. I think maybe because it was extra frozen. So, it was super refreshing in this hot part of the country.



Grade: A